Wednesday, February 24, 2010

Cilantro Chicken with Tomato/Avocado Salsa

Pickled Tomato and avocado salsa
1 lb medium beefsteak-type tomatoes, quartered, seeds squeezed out
2 serrano Chilies, thinly sliced
½ cup thinly sliced green onions
½ cup distilled white vinegar
2 ½ Tbsp. packed light or dark brown sugar
1 ½ tsp. salt
4 tsp. minced fresh ginger
1 tsp. minced garlic
2 tsp. mustard seeds
2 tsp. black pepper
2 tsp. ground cumin
1 tsp. cayenne
½ tsp. turmeric
½ cup olive oil
2 firm-ripe avocados, cut into ¾-in. chunks

¼ cup olive oil
¼ cup fresh lime juice
½ cup chopped cilantro
1 Tbsp. ground cumin
½ tsp. salt
½ tsp. ground black pepper
4 boneless-skinless chicken breasts


In a bowl, combine tomatoes, chilies, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add sugar and salt and cook, stirring until dissolved. Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat olive oil, and add ginger mixture and cook, stirring until fragrant. Remove from heat, stir in vinegar mixture and pour over tomato mixture. Let salsa cool, then cover and chill for at least an hour, or overnight. About 1 hour before serving stir in avocados.

In a large bowl, combine olive oil, lime juice, cilantro, cumin, salt, and pepper. Turn chicken in mixture to coat. Let stand at room temperature turning occasionally for 30 to 45 minutes, or refrigerate overnight. Grill chicken. Serve on rice with salsa on top of chicken.

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